Salads
Carrot and Garlic Salad (Burkānu Salāti ar Ķiplokiem)
Ingredients
- 500 g (1.1 lb) carrots, peeled and finely grated
- 3 garlic cloves, crushed
- 3 tbsp mayonnaise
- 1 tbsp sour cream
- 1/2 tsp salt
- 1 tbsp fresh parsley, chopped
Method
- Grate the carrots finely into a mixing bowl.
- Add the crushed garlic, mayonnaise, sour cream and salt.
- Mix thoroughly until the carrot is evenly coated in the dressing.
- Cover and chill for at least 30 minutes to let the flavours meld.
- Garnish with chopped parsley just before serving.
Introduction: A punchy, simple salad of finely grated carrot dressed with garlic and mayonnaise, this dish reflects the Baltic appetite for bold, garlicky flavours alongside milder mains.
Cultural Background: A punchy, simple salad of finely grated carrot dressed with garlic and mayonnaise, this dish reflects the Baltic appetite for bold, garlicky flavours alongside milder mains. Quick to prepare from pantry staples, it is a common side at everyday family dinners and buffet-style celebrations alike.
Tips: Grate the carrot on the fine side of the box grater rather than the coarse side for the traditional soft, salad-like texture.
Variations: Add a small handful of raisins or walnuts for extra texture and sweetness.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Not applicable — served cold.
FAQs:
Q: Can I reduce the garlic quantity?
A: Yes, start with one clove and adjust to taste, as raw garlic intensity varies.
Q: Is this salad served as a side or a starter?
A: It is most often served as a side salad alongside meat mains, though small portions also work as a starter.
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